• 2 lb. pumpkin, cubed
  • ½ tsp. caraway seed
  • ½ tsp. ground coriander
  • 2 tbsp. olive oil
  • 2 garlic cloves, minced
  • ½ tsp. hot paprika
  • ¼ cup lemon juice
  • ½ tsp. salt
  • 1 can chickpeas, drained and rinsed
  • Fresh parsley


  1. Place the cubed pumpkin into a pot with about ½ cup water. Simmer until tender. Drain the pumpkin and mash half. Set aside.
  2. Fry the caraway seeds, paprika and ground coriander in the oil, stirring occasionally, for 2-3 minutes. Add the garlic and fry another minute, until just golden. Add the mashed pumpkin and salt and stir to combine. Remove from the heat.
  3. Stir through the chickpeas and remaining chunky pieces of pumpkin. Add in the lemon juice and a generous amount of fresh parsley, and toss gently. Add more salt to taste. Eat with flatbread.